| I loved this dip. I LOOOoOOoOooOVED this dip!|
The day that I made this dip, I also whipped up a batch of Spicy Cumin-Cheddar Crackers. As is common on the days I do my cooking sessions, I cook between 8 and 15 recipes, at the same time. In terms of determining which are my FAVORITES, it largely comes down to which recipes were gone at the end of the day.
THIS recipe, as well as the crackers, were totally gone. Vanished. Skeedoodled. Vamoosed. EATEN!
This recipe uses Jalapeños, which aren't THAT spicy. I also suggest cutting out the ribs and seeds, which further eliminates the heat. In the end, this dip has a mild kick. Obviously, if you'd like to omit the heat, omit the peppers. However, on the flipside, if you want to ADD heat, you can double the peppers, or you can use different peppers, such as the fiery habanero! Finally, a little bit of your favorite hot pepper sauce in the cheese base won't hurt anything at all. As you're mixing the base, add a bit of your favorite chili sauce, taste it and adjust seasoning before you top with cheese and bake!